Once the meat or vegetables are cooked, add one jar of marinara sauce.

Spread 1 C. of sauce on the bottom of a lightly greased 13x9 inch baking dish

Place one layer of lasagna noodles on sauce, add 1/2 of the meat/vegetables over pasta. Place another layer of noodles down, add 1/2 of the cheese mixture over pasta. Continue with two more layers of pasta & meat, pasta & cheese mixture. Top with noodles and pour the second jar of sauce over the entire dish.

Bake at 350° for 1 hour

Top with remaining mozzarella and parmesan cheese. Bake 10 more minutes.

Cut then wrap individual portions in aluminum foil, place each wrapped serving into a large 1 or 2 gallon freezer bag or freezer safe container. Be sure to label and date your food before placing in freezer.

Thelma's Meatloaf

You know if it comes from a Thelma, it has to be good! This is an "old school" meatloaf recipe from a dear friend of ours that I've updated to make it a little healthier. Enjoy!

2 lbs. ground turkey

1 small onion, finely diced

2 carrots, grated

1 C. bread crumbs (or Panko)

1/3 C. milk

1 egg, slightly beaten

1 Tbsp. brown sugar

1 tsp. pepper

2 Tbsp. tomato paste

1 tsp. beef bouillon (I use Herbox granulated beef bouillon)

Preheat oven to 350°

In a large bowl, make a well in the turkey. Add the onion, carrots, and breadcrumbs. In a separate bowl, mix together the remaining ingredients. (This can be done in the liquid measuring cup you use for the milk as well.) Add the liquid to the large bowl with the turkey. Mix well with your hands. Add meatloaf to a large 9x6 loaf pan. Optional: top with ketchup, spread with spoon. (Meatloaf + Ketchup = Happy)